Saturday night, I made a dish that was one of my favorite things my mom made when I was growing up. It is called Linguine and Grilled Beef Salad and it has a great spicy taste. If you can’t handle too much spice, don’t put as much ground hot red pepper in it. The dish is served on a bed of iceberg lettuce, which cools its down a bit. Get ready for some deliciousness!
Makes 6 servings
Prep: 3 minutes Chill: 1 to 2 hours
¼ cup of rice vinegar
2 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground hot red pepper
8 oz. linguine, broken in half
8 oz. trimmed grilled steak or cooked roast beef, thinly sliced and cut into strips
2 tomatoes cut into ½ inch dice
1 sweet white onion, peeled, halved lengthwise, thinly sliced crosswise and separated into half rings
1/3 cup chopped fresh parsley
1/3 cup chopped fresh basil
2 cups shredded iceberg lettuce
Fresh parsley and cilantro sprigs, for garnish (optional)
Whisk together vinegar, mayonnaise and olive oil in a large bowl. Then whisk in oregano, cumin, salt, black pepper, and hot red pepper until well blended. Cook linguine according to package directions. Drain and rinse. Add pasta to dressing in bowl. Toss in beef, tomato, onion, parsley, and basil. Cover and refrigerate 1 to 2 hours. Serve on lettuce. Garnish with fresh parsley and cilantro sprigs if desired.
Nutrient Value per Serving:
266 calories, 15 g protein, 12 g fat, 25 g carbohydrates, 422 mg sodium, 72 mg cholesterol.